I had a miniature panic attack at Starbucks this afternoon.
I have a collection of about 486,000 recipes that I’ve cut out from various magazines over the years. It could be a million recipes, a billion even, I don’t know. I’m terrible at math. Anyways, I’ve finally started going through these recipes and gluing them down so they can all go in a binder.
(I’m completely aware that we have the interwebs and computers and such. I’m an old lady, and I like things on paper, okay?)
So. I’m at Starbucks – feeling slightly awkward because the man who was sitting in the chair next to me apparently only came to Starbucks to take his afternoon nap – and I’m sorting and gluing away and OH MY LANTA I HAVE SO MANY RECIPES.
I cut out all these recipes! And I have all these cookbooks! And it’s not like I ever stop buying cooking magazines. And hello? There’s this big wide glorious world of food bloggers out there, and pretty much everyday when I wake up, I have a 18 new recipes waiting in my inbox.
There’s also the fact that half the time when I think of recipe to make, I just search the internets, completely neglecting my cookbooks and recipe cut outs. And…there are recipes in my brain!
I’m fairly certain that I will never, in my whole life, have time to make all of these recipes. Even if I live to be 372 years old. Even if I make every single meal from scratch. Except, truth time, I love Chipotle, Great Outdoors, Pei Wei, Pancake House (not IHOP), Houston’s, Snuffer’s cheese fries, and Chuy’s, just to name a few…so…this whole every-meal-from-scratch thing is not happening.
Oh well. I guess the outcomes are the same anyways. I make something yummy. Like sweet cherry cobbler.
All these people say silly things like you shouldn’t bake with sweet cherries, only sour ones. Well. Some people have lots of fresh sweet cherries, and some people are bakers, and some people just bake with the sweet ones.
Sweet Cherry Cobbler
Makes about 6 servings
3 1/2 to 4 cups sweet cherries, pitted (can also use frozen)
1/4 cup granulated sugar
2 tsp cornstarch
1/2 tsp almond extract
1 TBS Southern Comfort liquor (can easily be omitted…brandy or bourbon can also be substituted)
For topping (I like a high topping to filling ratio…you could halve or 3/4 the topping recipe if you like a different ratio)
1 1/2 cups unbleached all-purpose flour
2 TBS granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 TBS cold unsalted butter, cut into small pieces
2/3 cup cold milk (I used 2%) or buttermilk
1. Preheat oven to 425ºF with a rack in the middle position.
2. In a medium bowl, combine the cherries, sugar, and cornstarch. Toss to distribute the sugar and cornstarch. Add the almond extract and Southern Comfort; stir to combine. Pour cherries into a 9×9-inch square baking dish or 9-inch deep pie pan. Set aside.
3. In another medium bowl, combine the flour, 4 tsp sugar, baking powder, baking soda, and salt. Work in the butter, either with your hands or a pastry cutter, until the mixture is crumbly. Add the milk and stir the mixture very gently, just until combined. Do not overmix. We want a tender biscuit topping here!
4. Spoon the biscuit batter evenly over the cherries, but don’t worry if the batter doesn’t cover the whole surface of the fruit. Sprinkle the remaining granulated sugar over the batter. Bake the cobbler for about 20 to 25 minutes, until the top is dry and golden. Let cobbler cool slightly on a wire rack. Serve warm or at room temperature, with ice cream if you’re feeling fancy!
Recipe adapted from Gourmet via Epicurious
Now back to the crazy recipe collection. Thanks for reading, happy baking!